Vegan White Chocolate Watermelon Panna Cotta is an amazing dessert for the summer party. This delicious and festive recipe might seem complex, but this Vegan Panna Cotta uses simple ingredients and can be made the day before.
It looks like a slice of watermelon and is flavored with matcha and beautyblend powder.
Ingredients and tips for making this Vegan Panna Cotta:
- Coconut milk, full fat from a can. Make sure it is at room temperature so it hasn’t separated. If it has, it’s easy to fix. Simply give it a good stir.
- Almond milk, my favorite milk to bake with! But feel free to use any kind of milk you have available.
- Vegan white chocolate, use a good quality chocolate. For non vegan, you can use regular good quality white chocolate.
- Maple syrup or liquid sweetener of choice. Make sure to taste before adding any sweetener, some white chocolates can be really sweet.
- Matcha powder, for the green part of this watermelon
- Beauty blend, pink pitaya powder or any other freeze-dried pink fruit powder can be used.
- Agar agar powder, it is important that you use powder and not flakes then it won’t set because you need a lot more
- Vanilla paste, I buy a small jar of this and keep it in the fridge. I prefer this flavour and the real freaks of vanilla bean seeds. You can substitute for vanilla bean powder or vanilla extract.
IF YOU LIKE THis VEGAN Panna Cotta, I think you will also enjoy THESE WONDERFUL vegan RECIPES:
Vegan White Chocolate Watermelon Panna Cotta is an amazing dessert for the summer party.
- 1 can 400 ml coconut milk, divided
- 1 cup almond milk, divided
- 200 g vegan white chocolate finely chopped, divided
- 1-5 tablespoon maple syrup or liquid sweetener of choice if needed
- 1 ½ teaspoon matcha powder
- 1 ½ teaspoon beauty blend or pink pitaya powder
- 1 ½ teaspoon agar agar powder, divided
- ½ teaspoon vanilla paste
- chocolate chips for topping
Line a cake pan with removable bottom with plastic wrap. Also wrap a bowl in plastic wrap and place facing down in the cake pan. This will be the pink center of the panna cotta. Start by making the green outer part. Heat half the coconut milk and half almond milk in a pan over medium high heat, while stirring, until it starts to simmer.
In a small bowl, add the matcha and half of the agar agar. Add a little of the warm milk, a tablespoon at a time and stir the matcha and agar agar mixture well, until no lumps remain. Pore the matcha mixture into the milk and stir constantly while it simmers for about 3 minutes.
Take the pan off the heat and add 100g chopped white chocolate and ½ teaspoon vanilla paste. Stir until the chocolate is melted and it is smooth. Taste and depending on the sweetness of your white chocolate, add maple syrup if desired.
Let the filling cool slightly, for about 5 minutes. Pore the filling though a fine mesh sieve into the prepared cake pan. Place in the refrigerator for at least 1 hour or over night to firm up.
To make the pink center heat the reamiling half the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer. Then add the beautyblend or pink pitaya powder with the agar agar and stir until no more lumps remain.
Take the pan off the heat and add 100g chopped white chocolate and stir until the chocolate is melted and it is smooth. Taste and depending on the sweetness of your white chocolate, add maple syrup if desired.
Gently remove the bowl from the center of your cake pan and slowly pore the pink panna cotta in the center. Let it cool for about 5 minutes and the top with potional chocolate chips. Cover with plastic wrap and refrigerate for at least 4 hours until set.
For serving, gently remove the edges of the cake pan and then cut the panna cotta in cake slices to serve.
Keep leftovers in the refrigerator for up to 4 days.